Adapted from: ‘Ovenly’ by Agatha Kulaga & Erin Patinkin

 Yield: 24 Cookies

So delicious

So delicious


It’s been a little while since I’ve had the opportunity to post anything as I have been crazy busy at work and when I got home all I wanted to do is sleep. With things finally settling down (sort of) I wanted to make something for my gluten intolerant friend at work as she has been amazingly supportive.

I found this receipe in one of my latest Amazon purchases, and after a little tweaking I think it makes a great cookie – lovely and crispy on the outside but wonderfully chewy on the inside. It’s also a snap to make and can be thrown together at the last minute. Try and use the best quality maple syrup you can find and leave the skins on the hazelnuts after toasting.


  • 20mins Preparation + overnight for the eggs
  • 10mins Baking + 10mins Cooling for toasting the hazelnuts
  • 12mins Baking per Cookie Sheet



  • Food Processor
  • Baking Tray
  • Cookie Sheets x2
  • Silpat Mats or Baking Paper
  • Spatula / Rubber Scraper
  • Kitchen Scales
  • Measuring Spoons
  • Measuring Cup
  • Mixing Bowls x1
  • Wire Rack
  • Baking Paper
  • Glad Wrap


INGREDIENTS – Cinnamon Sugar:


Note Weight (Metric) Weight (Imp.) Volume

Caster Sugar

Also known as Superfine Sugar 110g 3.9oz

½ cup


1 tbsp


METHOD – Cinnamon Sugar

  1. In a small mixing bowl stir the caster sugar and cinnamon until evenly combined, put aside until ready to use




Note Weight (Metric) Weight (Imp.) Volume
Hazelnuts 500g 17.6oz

4 cups

Caster Sugar

Also known as Superfine Sugar 220g 7.8oz 1 cup
Egg Whites Large


Maple Syrup

Best Quantity 60ml 2.1 fl oz ¼ cup

1 tbsp


METHOD – Cookies:

  1. Pre-heat oven to 180°C / 350°F
  2. Put aside 12 hazelnuts for decorating
  3. Line a baking tray with baking paper and spread the hazelnuts evenly on the tray
  4. Toast the hazelnuts for 10 mins or golden brown
  5. Allow the hazelnuts to cool for 10 mins then grind in a food processor until it becomes a coarse meal
  6. In a mixing bowl add the sugar, egg whites, maple syrup and cinnamon and mix until lightly foamy
  7. Add the ground hazelnuts to the egg mixture and mix until evenly coated
  8. Cover the bowl with glad wrap and leave at room temperature for 20-30 minutes – the mixture will become slightly dry
  9. Scoop small spoonfuls of dough and roll into a ball between your hands
  10. Roll the balls in the cinnamon sugar and place on the cookie sheet leaving 5cm between each cookie
  11. Carefully cut each hazelnut in half and gently press the half into the top of the cookie
  12. Bake for 12 minutes per cookie sheet or until they are golden
  13. Place the cookie sheets on a wire rack and leave to cool for 15 minutes
  14. Gently remove the cookies from the cookie sheets and place on a wire rack to cool completely

The cookies will keep in an air tight container in a cool place for 3-4 days

Golden Brown

Golden Brown

Out of the oven!

Out of the oven!

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